 | Faroe Islands Local Customs | Tips 1 - 10 of 14 |  |
Popular Local Customs | Miscellaneous Local Customs Tips | All Tips (14) It is customary for hosts to give guests a shot of this caraway-flavored liqueur when they enter the home. Normally this custom is only observed on special occassions. Normally kept in the freezer to tone down its intense flavor, Akvavitt is quite strong. If you don't want any, simply touch the liquid to your lips. If you do not, it is considered "spitting in the glass," though you won't hurt anyone's feelings if you decline subsequent rounds. Leave a Comment
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The Faroese have their own distinct language called, interestingly enough, Faroese. A relative of Old West Norse, Faroese is quite difficult for most outsiders to pronounce, much less understand. Two pieces of good news: First, it is very similar to Icelandic, so if you can speak fluent Icelandic, you should have no problem communicating. Second, should you be among the few who can't speak Icelandic, you can be comforted that all Faroese are required to learn Danish in school. Don't speak Icelandic or Danish? Don't despair. English is fairly widely spoken, especially in the larger towns and by the younger Faroese. But don't assume everyone speaks English, because not everyone does (not to mention it's rather rude to assume this in the first place). Be patient and use common sense communication skills (e.g., pointing, hand gestures), and you should be fine. By the way: In case you were wondering, the sign in my picture actually says, "Library." Website: http://en.wikipedia.org/wiki/Faroese_language
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The Faroe Islands has its own brewery, and a fairly good one at that. Klaksvik-based Föroya Bjór makes 10 varieties of beer and ale, as well as an alcohol-free malt beverage and a number of soft drinks under the Jolly Cola label. The most common varieties you will see in your travels around the Faroes are the "Classic" and "Pilsnar" beers, which appear to be the "Old Coke" and "New Coke" of the Faroese Pilsner world. I for one am unable to taste the difference -- they both taste like average western German pilsners to me. You'll also see quite often the "Gull" beer, a more potent (5.8% ABV) Export beer. I only tried this one in a bottle, but I found it reminiscent of Löwenbräu lager. The best brews I tried, though, were the Green Islands Stout, and my favorite, the Black Sheep Ale. The stout had similar consistency to an Imperial Stout, but a bit sweeter. The Black Sheep had a nice perfumey aroma, pleasant mouth-feel, and a flavor that was a cross between a Scottish Ale and a Vienese Lager. All in all, you could do worse than try a pint of the local stuff in the Faroes. Phone: +298 475-454Website: http://www.foroya-bjor.com (Faroese)
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| | | | Traditional food | Tip Rating: | | | | |
In traditional Faeroese food meat is the basis of every meal, and one of the most popular is skerpikjřt, well-aged, wind-dried mutton. The drying shed, or hjallur, is a standard feature in many Faeroese homes (as it was in Iceland in the old days), used for drying meat and fish. Other favorites are boiled mutton, boiled fish and seabirds, such as puffins, and their eggs. Whale’s meat and blubber (grind og spik) is a favorite, which I for my part could not stomach. The traditional grindadráp (slaughter of pilot whales) is a bloody event, but an integral part of the Faeroese culture.
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Kirkjubřur, the residence of the medieval Bishop of the Faroe Islands (12th to 16th century) and cultural and religious centre, is a village today, situated 13km south-west of Tórshavn. Kirkjubřur has among many other historical relics an old wooden farmhouse from medieval times (Roykstovan), one of the oldest wooden buildings in Northern Europe. This farmhouse is still intact and is now a museum. Amongst other interesting sights is a medieval church (St. Olav's Church), the remains of the Bishop’s palace and walls of a 13th century St. Magnus Cathedral that was never finished. Website: http://www.patursson.com/
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